Results 61 to 70 of about 97,291 (306)
Agribusiness, EarlyView.ABSTRACT Nutritional information is very important in the food choices of consumers. However, when they are too scientific or technical, they have the potential to confuse consumers, resulting in information asymmetry and dissuading them from making beneficial choices.
Edeoba W. Edobor +3 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2008 The aims of this study were to compare the antioxidant activity and the total phenolic content of red sea weed (Gracilaria verrucosa L.) from extract of methanol, ethanol, acetone, chloroform and hexane; and the correlation between total phenolic content
Lydia Ninan Lestario* +2 more
doaj
Scaling up the Phytochemical Contents in the Leaves of Beetroot Using a Formulated Antioxidant Gawda® [PDF]
Journal of Plant Protection and Pathology, 2019 Beetroot (Beta vulgaris L.) have been used for many years as a food supplement to support treating a number of diseases. It is also classified as medicinal plant because of its excellent source of phytochemicals including antioxidants, minerals, vitamins
K. N. Eisa +3 more
doaj +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT The interspecific hybrids (IEH OxG) obtained from the crossing of Elaeis oleifera (Eo) and Elaeis guineensis (Eg) are resistant to some diseases that affect Eg in some regions of South America, and commercial growing in several countries has been established.
Rosemar Antoniassi +6 more
wiley +1 more source
Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals
Frontiers in Sustainable Food Systems, 2021 High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution
Shireena Xhiang Mun Yong +2 more
doaj +1 more source
Animal Research and One Health, EarlyView.Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar +8 more
wiley +1 more source
AgrointekCrude palm oil (CPO) is widely used in various processed food products, especially cooking oil. Refining cooking oil involves high heating temperatures and the addition of bleaching earth, which aims to remove the sap and brown-red color. As a result, it
Jefri Pandu Hidayat +6 more
doaj +1 more source
The evolution of some nutritional parameters of the tomato fruit during the harvesting stages
Horticultural Science, 2019 The main purpose of this study was to highlight the nutraceutical value of the tomato fruit for five hybrids recently introduced in culture, during the harvesting phases: mature green, half ripen and full ripen: 'Antalya', 'Cemil', 'Lorely', 'Tiger' and '
Rodica Soare +3 more
doaj +1 more source
Agronomy, 2020 In this study, we evaluated the effect of various fertilization regimes on processing tomato (Solanum lycopersicum L. cv. Heinz 3402) yield and quality by applying the following treatments: (i) control (C), (ii) conventional fertilizer (21-0-0, N-P-K ...
Spyridon A. Petropoulos +6 more
doaj +1 more source
Isolation, Characterization, and Optimization Studies of Bacterial Pigments
Journal of Pure and Applied Microbiology, 2022 Recent concern for human safety and environmental protection has rekindled interest in natural pigment sources. In comparison to synthetic pigments, microbial pigments show better biodegradability and environmental compatibility and are used in a variety
Meraj Fatima, K. Anuradha
doaj +1 more source